Cookie, Oreo & Brownie Layered Drip Cake

Preheat the oven to 190ºc /170ºc Fan /Gas Mark 5.

Grease and line the bases of 3 20cm/8in loose bottomed sandwich tins

Cream together the butter and sugar until light and fluffy.

Add the eggs one at a time with a spoonful of flour to prevent the egg from curdling. 

Add the vanilla  extract and mix well

Fold in the rest of the flour with the baking powder.

Divide the mixture into 3 equal amounts.

In one, mix the treacle and chocolate chips with 1 tbsp. milk. In another mix in the cocoa powder and 1 tbsp. milk. In the last mix in the crushed Oreos and 1 tbsp milk. Put each mixture into one of the prepared tins.

Bake in your preheated oven for 25 minutes. The cakes may need a few minutes longer if they are on lower shelves. The cake is ready when the sponge springs back when pressed with a fingertip.

Once cooked, cool in the tins for 5 minutes and then turn out of the tins and allow to cool completely on a rack.

While the cakes are cooling, mix your buttercream by combining all the ingredients. Whisk hard for 5 minutes until it is really pale and light. When the cakes are cooled, place on your serving plate. Spread the chocolate chip layer with 1/3 of the buttercream, top with the Oreo layer; spread this with 1/3 of the buttercream. Finish with the chocolate layer. Coat the cake with the remaining buttercream. Spread this thinly to create a "naked" finish.

To make the ganache, chop the chocolate into very small pieces. Heat the

cream until nearly boiling. Pour this over the chopped chocolate and stir until it

melts. Allow to cool to room temperature.

To decorate the cake, pour over enough ganache to make it drip over the

sides (you might not need it all) and top with oreos, cookies and brownie bits.